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The menu: Coconutty Date Bars Delicate Poppy Seed Cake With Tofu Whipped Creme Coconutty Date Bars Rich and sweet, this will satisfy the most sugar-addicted of them all. Topping: 1 1/2 cups rolled oats 1 cup whole wheat pastry flour 1/3 cup flaked, unsweetened coconut 1/4 cup chopped, roasted walnuts 1/4 tsp. sea salt 1/4 cup safflower or corn oil 1/3 cup maple syrup 1 1/2 tsps. vanilla Preheat the oven to 350 F. Combine oats, flour, coconut, walnuts and salt in a medium bowl. Mix in the oil, then add the maple syrup and vanilla. Spread the topping in a baking pan and bake for 5 to 7 minutes. Set aside to cool. Filling: 3 cups pitted dates 1 to 1 1/2 cups filtered water 1/4 tsp. sea salt Purée the dates, water and salt together in a blender. Spread 1/3 of the topping in a lightly oiled baking dish. Add the date mixture, smoothing it over with a spatula. Sprinkle the remaining topping over the date filling and press down well. Cover pan with foil and bake for 30 minutes. Let cool and cut into squares.

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